Lemonade mini cheesecake

If you want to experiment with new recipes for your cupcakes, we bring you the Lemonade mini cheesecake.

With a crunchy texture, and with a very easy recipe to prepare, you can delight everyone in your home. Learn how to make Lemonade mini cheesecake here with us, and stand out in the kitchen like no one else.

Ingredients:

¾ cup Graham cracker crumbs

1 ½ tbsp sugar

¼ cup Unsalted butter, melted

Directions:

Step 1. Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.

Step 2. Using a medium bowl, combine all ingredients and mix until combined.

Step 3. Using a tablespoon, scoop the crust into the cupcake liners.

Step 4. Using a flat bottomed round cup, press the cup into the crust to make a firm crust. Set aside.

Cheesecake Filling:

2 – 8oz cream cheese (Softened)

1 cup Sugar

½ cup Sour cream

¾ tsp Pure vanilla extract

⅛ tsp Kosher salt

2 Large eggs

2 Large lemons, zested

Directions:

Step 1. Bring oven temp down to 325.

Step 2. Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.

Step 3. Beat in the sour cream, vanilla, lemon zest and salt until combined.

Step 4. Beat in the eggs, 1 at a time until combined.

Step 5. Scoop about ¼ C of the cheesecake batter into the cupcake liners.

Step 6. Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set. Allow to cool completely.

Step 7. Top with fresh whipped cream, lemon zest and a lemon wedge.

Enjoy!

Lemonade mini cheesecake

laura

Learn how to make Lemonade mini cheesecake here with us, and stand out in the kitchen like no one else.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 30 mins

Course Desserts

Cuisine American

Ingredients

  

• ¾ cup Graham cracker crumbs
• 1 ½ tbsp sugar
• ¼ cup Unsalted butter Melted
• 2 - 8 oz cream cheese Softened
• 1 cup Sugar
• ½ cup Sour cream
• ¾ tsp Pure vanilla extract
• ⅛ tsp Kosher salt
• 2 Large eggs
• 2 Large lemons Zested

Instructions

 

• Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.
• Using a medium bowl, combine all ingredients and mix until combined.
• Using a tablespoon, scoop the crust into the cupcake liners.
• Using a flat bottomed round cup, press the cup into the crust to makea firm crust. Set aside.
• Bring oven temp down to 325.
• Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.
• Beat in the sour cream, vanilla, lemon zest and salt until combined.
• Beat in the eggs, 1 at a time until combined.
• Scoop about ¼ C of the cheesecake batter into the cupcake liners.
• Bake in the oven for 17-21 minutes or until the edges start to turn alight golden brown color and the center is set.
• Allow to cool completely.
• Top with fresh whipped cream, lemon zest and a lemon wedge.

Keyword Lemonade mini cheesecake